Mutton sukka Mutton - 250 gms (small pieces) Onion - 4 nos. Tomatoes - 2 nos. Turmeric powder - ¼ tsp Chilli powder - 2 tsp Coriander powder - 4 tsp. Mint leaves - 1 bunch. Oil - 150 grms. Roasted gram - 2 tsp Aniseed - 1 tsp Cumin seed - 2 tsp Black Pepper - 2 tsp.
Preparation Cut onions, tomatoes Strip mint leaves. Wash, drain water and keep aside. Wash mutton. Drain water and keep aside. Make coarse powder of aniseed, cumin seed and black pepper. Separately powder roasted gram.
Method: Use a pressure cooker. Add oil and heat Add onions and tomatoes. When it turns soft, add mutton pieces Stir-fry. Add chilli powder, coriander powder and turmeric powder. Add a spoonful of salt and mint leaves too. Add enough water to cover contents. Wait for 3 whistles. Take a pan. Heat 3 tbsp oil. Add gravy and let it turn dry. When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and black pepper powder. Then add powdered chutney dhal. Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis. Variation: You can also cook mutton separately and then mix to the gravy and proceed.
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